Whether you’re actively trying to avoid dairy or just looking for a quick and easy meal the whole family will love, this Dairy-Free Jalapeño Corn Chowder is for you! Store-bought hummus adds a punch of plant-based protein, fiber, and flavor to create a thick, creamy, and totally irresistible soup. This recipe is gluten-free, vegan, and ready in just over 30 minutes.
I received free samples of Sabra mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m baaack!
Gosh, it’s been a while since I’ve posted on here (3 months to be exact.. where did the time go?!). The past few months have been an absolute whirlwind to say the least – between finishing up grad school, planning a wedding, and navigating a few other exciting life adventures, I just haven’t had much time to dedicate to the ol’ blog. But, that’s all about to change… because, as of yesterday, I am officially graduated and DONE with grad school (woohoo!!!)
I could not be more excited to get back into the kitchen (aka my happy place) and start whipping up some delicious meals again. With everything else that was going on over the past few weeks, cooking definitely took a backseat and I quickly fell into a routine of consuming the same few meals on a weekly basis. While there’s absolutely nothing wrong with that, I’d be lying if I said I wasn’t craving a little more variety and excitement at my mealtimes.
If you’ve ever found yourself in a a cooking rut (and let’s be real.. who hasn’t?), then you know just how hard it can be sometimes to find the inspiration to step out of your comfort zone and try something new. So, when I heard that Sabra Hummus was hosting a recipe contest this month, I knew it was the perfect opportunity to dive back into the kitchen and get those creative juices flowing again.
And flow, they did. I probably went through at least a dozen potential recipe ideas in my mind before finally “settling” on this Jalapeño Corn Chowder (and I use the term “settle” very loosely because one bite of this soup and you will understand that there is no “settling” when it comes to this indulgent-tasting soup).
Now, I know there are at least a few of you who may be scrunching up your nose right now at the thought of hummus soup. And I totally get it – I myself was a little skeptical about whether or not the two would play nice together. But, I crossed my fingers and hoped for the best.. and per usual, my loyal chickpea spread did not let me down.
This Dairy-Free Jalapeño Corn Chowder is everything that a chowder should be – it’s thick, creamy, and downright decadent. But, unlike most chowders, it’s made without ANY heavy cream or cheese. In fact, this recipe is completely free of any and all dairy products, meaning that anyone suffering from lactose intolerance or dairy sensitivities can happily enjoy a bowl (or two) of this soup without remorse. And it just so happens to also be vegan if that’s of any significance to you!
But, the best part of this recipe is that no one would ever know (unless, of course, you write an entire blog post about it). I’m telling you, the combination of hummus and potato works wonders when it comes to mimicking the consistency of traditional dairy-laden chowders (and not to mention, this sneaky substitution also just so happens to work wonders on the nutritional profile of this soup). Most chowder soups tend to be notoriously high in fat and calories, but not this one! Replacing traditional heavy cream and cheese with hummus, potatoes, and nutritional yeast not only helps to “lighten” this recipe up a bit, but it also adds a fair amount of plant-based protein, fiber, and other important nutrients to this veggie-filled soup.
I decided to kick this recipe up a notch by using Sabra’s Jalapeño Hummus for a little bit of added heat, but if you’re unable to find this flavor, no worries – their classic hummus should work just as well! Just note that you may want to increase the amount of jalapeño that you use to achieve your desired level of spiciness. You can also feel free to experiment with one of their other flavors if you’re feeling adventurous – after all, there’s more than a dozen to choose from! Supremely spicy, roasted garlic, or caramelized onion are just a few that might work well in this recipe.
I know that not everyone is into eating soup in the summer, so if you happen to make this recipe in the cooler months and don’t have access to fresh corn, feel free to substitute with canned or frozen. No big deal. But, if you’re like me and don’t mind eating soup year round, then I highly recommend trying this recipe in the summer with fresh (local, if available) sweet corn – there’s nothing better in my opinion!
Either way, I have a feeling that you’re going to LOVE this soup. Let me know if you make this recipe by commenting below or tagging @rootstorisenutrition on social media!
Looking for more dairy-free recipes? Here are a few others you may enjoy…
Copycat Panera Autumn Squash Soup (Dairy-Free)
Instant Pot Creamy Pasta with Italian Sausage
Dairy-Free Jalapeño Corn Chowder
Ingredients
- 2-3 tbsp olive oil
- 1 small sweet onion, diced (~1 cup)
- 2 cloves garlic, minced
- 1-2 small jalapeños, minced (optional)*
- 4-6 ears corn, cut from cob (~5 cups kernels)*
- 2 medium russet potatoes, peeled and chopped (~3 cups)
- 1 tsp cumin
- ¾ tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 3½ cups low-sodium vegetable broth
- 2 cups unsweetened original almond milk (or other milk of choice)
- 1 (10oz) tub Sabra Jalapeño Hummus*
- 3-4 tbsp nutritional yeast (optional)*
- chopped cilantro and green onion, for topping (optional)
Instructions
- Heat olive oil in a medium heavy pot or Dutch oven over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and jalapeños (if using) and sauté an additional 2 minutes, until fragrant.
- Add corn, potatoes, and spices (cumin, paprika, salt, pepper). Sauté for 3-5 minutes, stirring occasionally.
- Add vegetable broth and milk and bring to a boil. Reduce heat to medium-low, partially cover, and simmer for approximately 10-15 minutes, until potatoes are fork-tender.
- Stir in hummus and nutritional yeast (if using) and remove from heat. Reserve 1-2 cups of soup mixture (depending on how chunky you would like your soup to be). Purée remaining soup in a high-speed blender, working in batches as needed (you can also use an immersion blender, although the end product may be less creamy).
- Return pureed soup to pot and stir in reserved soup. Season with salt and pepper to taste.
- Optional: Garnish with chopped cilantro and/or green onion.
Notes
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Oooh I’m intrigued about using hummus as a soup base – looks yum!
Thanks, Deanna! I was a little skeptical at first, but it turned out amazing.. so creamy and delicious!